Pork Pozole

I made this recipe for my husband and myself. My 7 year old LOVED this meal and even asked for a second serving 🙂

1 can (15oz) hominy, drained
1 can (14.5oz) diced tomatoes with juice
1 can (10oz) green enchilada sauce
1/4 c. dried onions
3 cloves garlic, minced
1/2 – 1 tsp chili powder
2 tsp cumin
1/2 – 1 tsp paprika
1 1/2 lbs boneless pork loin ribs, cut into 1 inch pieces
Chopped cilantro
1 TBSP lime juice
Avocado,cabbage, lime wedges, tortillas (optional)

Spray inside of crock pot with non-stick cooking spray. Add hominy, tomatoes with juice, enchilada sauce, onions, garlic, chili powder, cumin and paprika, then stir. Place pork in sauce mixture and stir to ensure all of the pork is covered with sauce. Cook on high for approximately 2-3 hours. With about 15 minutes left, add lime juice and desired amount of cilantro, then stir. Serve in bowls topped with avocado, sliced cabbage, lime wedge and a tortilla.

Macaroni Salad with a Twist

This last weekend was my birthday weekend, so there wasn’t a whole lot of cooking. On Sunday night, we did BBQ. We ended up BBQing steaks from a local butcher, served with rolls, green beans and macaroni salad. The macaroni salad was a hit, and was gone by lunchtime on Monday! Guess I’ll be making this one again 🙂

1 c. uncooked elbow macaroni
3 TBSP Veganaise (we prefer the flavor of this over Mayo or Miracle Whip)
2 TBSP Dijon mustard
2 tsp white vinegar
1 tsp sugar or 1/2 tsp of Truvia
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne
Salt & pepper to taste
1 c. broccoli slaw
1/2 c. chopped celery
1/2 c. red bell pepper
1/2 c. cucumber (seeded and chopped)
1 TBSP sweet relish
3 hard boiled eggs (chopped)

Cook macaroni per the package directions. Once cooked, rinse with cold water until pasta is cool. In a bowl, mix Veganaise, mustard, white vinegar, sugar/Truvia, onion powder, garlic powder, cayenne, salt and pepper. Set aside. In a larger bowl, add broccoli slaw, celery, red pepper, cucumber, relish and eggs. Pour pasta into large bowl with veggie mix, then spoon in sauce. Mix well, and store in the fridge until cold.

This recipe makes about 6 cups of macaroni salad.

Chickpea Curry

The whole family loves this meal, even our 3 year old (who is a secret vegetarian). It’s great used as leftovers as well.

1 TBSP canola oil
1 TBSP onion flakes
2 garlic cloves, minced
1 tsp dry mustard
1/2 tsp chili flakes
1 tsp chili powder
1 tsp cumin
1 tsp tumeric
1 tsp coriander
1 TBSP salt
1 can chickpeas, drained and rinsed
1 c. canned, diced tomatoes with sauce
1 can coconut milk
Jasmine Rice
Naan Bread

Heat oil in a large frying pan. Add onions and garlic, cook on medium heat for about 5 minutes. Add all the spices to the pot and cook for another 5 minutes. Add chickpeas, tomatoes, and coconut milk. Cook on medium heat, stirring occasionally for 20 minutes. Serve over Jasmine Rice and Naan Bread.

Granola Bars

The granola bars are very easy to make and inexpensive. They are fun to play with, adding in new ingredients to the family’s liking. Our family will go through store-bought granola bars like crazy and these are a great, healthy alternative.

2 1/2 c. rolled oats
2/3 c. brown sugar
1/2 tsp. cinnamon
1 c. flour
1/4 tsp. baking soda
1/2 c. chocolate chips (I also make a recipe with peanut butter chips, or mix half chocolate & half peanut butter)
1/2 tsp. salt
1/2 c. honey
1/2 c. canola oil
1 1/2 tsp vanilla
1/4 c. water
1/2 c. nuts (optional)

Preheat oven to 350. Grease a 9×13 baking pan with non-stick cooking spray. In a bowl, mix together oats, brown sugar, cinnamon, flour, baking soda, chocolate chips and nuts. Heat honey in microwave until slightly runny. Then add honey, oil, vanilla, nuts and water to the bowl. Mix well and spoon into baking pan. Distribute evenly throughout baking ban until smooth. Bake 25-30 minutes, until edges are slightly darker than the center. Cool on a wire rack, then cut with a knife and serve.

Collard Greens

2 lbs collard greens
1 ham hock
6 slices of cooked bacon
2 TBSP onion flakes
1 tsp crushed red pepper
1 TBSP garlic, minced
2 – 3 tsp. salt

Clean and wash greens. Remove the tough stems and ribs. Cut greens into one inch slices and place them into a deep pot. Add onions, ham hock, bacon, red pepper, garlic and salt. Add enough water to fully cover the greens and cook on medium-high heat for about 1 hour or until the greens reach your desired texture.

Herbed Chicken

1 lb boneless, skinless chicken breast
1 1/2 tsp. olive oil
1 tsp. sea salt
1/4 tsp. black pepper
2 TBSP lemon juice
1 TBSP Dijon mustard
1 TBSP chives
1 TBSP oregano
1 TBSP rosemary
1 TBSP thyme
1/2 tsp. cayenne
1 tsp. garlic, minced
1/2 tsp. onion powder

Preheat BBQ grill. Cover chicken with oil, salt and pepper. Set aside. In a small bowl, mix lemon juice, Dijon, chives, oregano, rosemary, thyme, cayenne, garlic and onion powder. Place chicken on the BBQ and while it is cooking, lightly brush seasoning mix on both sides of the chicken. Cook chicken until it is thoroughly cooked, then serve.

Chicken with Black Beans

This recipe is great for burritos or used on top of chips.

4-5 chicken breasts (either thawed or frozen)
1 – 15 oz. can of black beans (drained and rinsed)
1 – 15 oz. can of corn (drained)
1 – 16 oz. jar of medium salsa
1 – 8 oz. package of plain cream cheese
1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. garlic powder
1 TBSP onion flakes

Place chicken breasts, black beans, corn, salsa and spices in a crock pot. Turn the crock pot to high and cook for 4-5 hours. Once cooked, shred chicken in crock pot. Then add cream cheese. After the cream cheese has been in the crock pot for 15 minutes, stir. Place lid back on and let it cook for another 15 minutes. Stir before serving.